Gluten-Free Jam Tarts
These yummy jam tarts with homemade strawberry chia jam are healthy, nutritious and the kids will love them.
You can add festive stars to the top to create a delicious Christmas treat or add hearts for a healthy Valentine’s snack for your loved one. They’re perfect for any occasion.
We sometimes make extra jam and keep it in the fridge, it should save for 1 month.
The pastry is super easy to make and tastes delicious, you can also try it with my cacao tart or mango frangipane.
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Based on 2 Review(s)Related Posts:
Serves
10 tarts
Prep
20 mins
Cook
1 hr
Total Time
1 hr 20 mins
Dietary
DF, GF, VEG
Ingredients:
For the base:
200g/7oz ground almonds
100g/3.5oz gluten-free oats (or another cup or 100g ground almonds)
50g/2oz coconut oil
1 egg
1 tbsp. vanilla extract
1 tbsp. honey
For the jam filling:
250g/9oz strawberries
2 tbsp. chia seeds
Juice from ½ lemon
Zest from 1 lemon
1 tbsp. maple syrup
Method:
- Preheat the oven to 160C/320F.
- Combine all the ingredients for the pastry in a large bowl and mix well then set aside.
- Chop and de-stem the strawberries then add to a blender along with the rest of the jam ingredients. Blend until you reach a jam consistency.
- Place the jam in a saucepan and bring to the boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally until it has thickened.
- Grease 10 cupcake tins with coconut oil then press in the pastry mixture. Push the mixture to the bottom of each tin then up the sides. The pastry should be about ½ cm thick.
- Roll out the leftover pastry and make your toppings from cutters or cut them out by hand in the shape of stars, hearts or anything else you like.
- Bake for 30-40 minutes.
- While the pastry is baking place the jam in the fridge to cool.
- Once everything has cooled: fill the pastry cases with jam and place your pastry toppings on top.
oh wow, i remember making these as a kid. Old school classic.
Simon